This is a smooth and lovely pine nut cream with a tangy touch.  Serves well where sour cream and dairy crème fraîche traditionally stand.  Wonderful to dollop on soup, with potatoes, or fresh tomato slices and basil.

Yields: about 1 pint

INGREDIENTS:

1-1/4 cup pine nuts
� cup + 2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
filtered water
pinch sea salt

PROCEDURE:

Blend all ingredients until super smooth. Add a touch of filtered water as necessary to achieve desired thickness. Season to taste with sea salt.

Truffle-lovers: try adding 2 teaspoons of truffle oil for a decadent variation.
Or, try folding in finely chopped chives or fresh herbs like basil, parsley, thyme or dill to make a luscious dip.

SERVICE

Serve with tomato slices and basil, with chopped olives in an endive leaf, dollop on soup or potatoes, or use anywhere sour cream or dairy cr�me fra�che are traditionally used to compliment.

LEFTOVER STORAGE

store in a tightly sealed container in the fridge for up to 3 days.